How to cook perfect rice without a rice cooker: Rice is Bengal’s staple carbohydrate. Grown in vast quantities in paddy fields across the region, rice is eaten in various forms—boiled, steamed, puffed, or beaten. While the keeper of the Bengali kitchen might break out the precious gobindobhog for polao, payesh, or khichuri, and the basmati for biryani, it is the sheddho bhaat that is piled onto plates on an everyday basis. Sheddho bhaat, or parboiled rice, is named after the technique used to separate the grain from the husk. This process is said to enhance the nutritional profile of the grain and make it easier to digest.

In this video, we show you how a few simple techniques can get you perfectly cooked, fluffy, pearly white rice. Enjoy it with a bowl of steaming dal and a bhaja, with your favourite mangsher jhol, or with just a sliver of ghee and salt—the possibilities are endless.

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